An Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
An Italian and Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
3.5 OZ / 100 G Pecorino
1 CLOVE garlic
2 EA onions
1 EA red chili pepper
1 TBSP olive oil
28 OZ / 800 G chopped tomatoes
1 PINCH salt
1 PINCH pepper
1 TSP medium-hot paprika powder
5.5 OZ / 150 G minced lamb
5.5 OZ / 150 G minced beef
1 EA egg
2 TBSP breadcrumbs
1 PINCH cayenne powder
3.5 OZ / 100 G frozen peas
10.5 OZ / 300 G spaghetti
1 TSP dried sage
53 OZ / 1.5L water
Add hot water to the mixing bowl, add a little salt. Insert the measuring cup, boil for 5 minutes / 265°F|130°C / speed 1 / stir.
Remove measuring cup and add pasta in the top hole, cook for 9 minutes / 230°F|110°C / speed 1 / stir.
Strain the pasta through the simmering basket and set aside tossing in a little olive oil to avoid sticking. Keep warm.
Put both types of minced meat, egg and breadcrumbs into the mixing bowl. Add salt, cayenne pepper and paprika powder. Insert the measuring cup, knead for 45 seconds.
Then remove the meat mixture from the mixing bowl, with damp hands, shape it into small balls. Place meatballs and spread the peas around in the deep steaming tray.
Cut the pecorino into rough pieces add it to the mixing bowl, with the measuring cup, chop for 10 seconds / speed 10. Reserve for later.
Peel the garlic and the onions. Cut onions and chili in half, trim and wash. Put everything in the mixing bowl. With the measuring cup, chop for 6 seconds / speed 10.
Add olive oil, remove the measuring cup, sauté for 3 minutes / 265°F|130°C.
Add the tinned tomatoes. Add salt, pepper and paprika powder. With the measuring cup, mix for 4 seconds / speed 4.
Attach the steamer on the mixing bowl, steam for 15 minutes.
Put the pasta onto plates with the sauce and the meatballs. Serve garnished with pecorino. Enjoy!
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